Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 185 kcal | 9% |
| Fat | 11.9 g | 17% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 5.3 g | 2% |
| of which sugars | 4.5 g | 5% |
| Fibre | 0.50 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.49 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Duck Breast (80%), Honey, Chilli and Soy Glaze (20%), Water, Honey, Sugar, Rice Vinegar, Chillies, Cornflour, Garlic Purée, Ginger Purée, Soybeans, Wheatflour*, Caramelised Sugar, Salt
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Duck breasts”: 14.6 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.